Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor [PDF]
Scientia Agropecuaria, 2016 The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP).
Pedro P. Peláez +2 more
doaj +9 more sources
Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain [PDF]
Foods, 2023 Cocoa fermentation is an essential process that produces flavor precursors. However, many small farmers in Indonesia directly dry their cocoa beans without fermentation due to low yield and long fermentation time, resulting in fewer flavor precursors and
Chusnul Hidayat +2 more
exaly +4 more sources
Surveillance of ochratoxin A in cocoa beans from cocoa-growing regions of Ghana [PDF]
Heliyon, 2023 Cocoa is one of the agricultural commodities which is highly susceptible to mycotoxin contamination. During two crop/harvest seasons, the occurrence and distribution of ochratoxin A (OTA) in viable commercial cocoa beans were investigated. The cocoa bean samples were collected randomly from farmers across cocoa-growing regions of Ghana.
Joel Cox Menka Banahene +2 more
openaire +4 more sources
Factors Affecting Export of Indonesian Cocoa Beans To Malaysia [PDF]
Jurnal Manajemen & Agribisnis, 2023 Indonesia is an agricultural country with many superior export products, including cocoa beans. Indonesia was once the third-largest cocoa producer in the world.
Syaifulloh Albachroini Cahyo Putro +2 more
doaj +3 more sources
Empirical analysis of the best warehousing practices and its impact on cocoa beans quality [PDF]
Coffee and Cocoa Research Journal, 2020 The importance of cocoa to the economy of Ghana cannot be overemphasized. For several decades, cocoa has been the backbone of the country's economy and plays a major role in employment, foreign exchange earnings, government revenue, education, and ...
Ishmael Prah, Peter Dzakah Fanam
doaj +3 more sources
Occurrence of ochratoxin A in cocoa beans and bean-to-bar chocolates [PDF]
Brazilian Journal of MicrobiologyThe growing health consciousness of consumers has led to an increase in the consumption of artisanal chocolates, mainly due to their recognized health benefits. However, processing steps such as fermentation and drying of cocoa beans can favor the growth of ochratoxigenic fungi.
Vitor Hugo Burgon +5 more
openaire +3 more sources
Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor [PDF]
Journal of Food ScienceABSTRACT Cocoa liquor is an important raw material for the chocolate manufacturing industry and directly influences the flavor of chocolate. Therefore, it is important to understand cocoa liquor flavor through sensory analysis and the sources of flavor through instrumental analyses.
V. Chaudhary, G. Mongia, MaryAnne Drake
openaire +3 more sources
Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans [PDF]
Coffee and Cocoa Research Journal, 2020 In an attempt to improve the quality of dried cocoa beans produced from small holder farming in Indonesia, experiment of cocoa beans and Lactobacillus fermentum (LF) was conducted.
Ariza Budi Tunjung-Sari +3 more
doaj +3 more sources
Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d’Ivoire [PDF]
International Journal of Food ScienceCôte d’Ivoire remains the world’s leading producer of cocoa beans. However, cocoa farming is now recognized as a primary cause of deforestation in the country. To combat deforestation, the Ivorian government recently advocates for agroforestry, a farming
Affoué Tatiana Kouassi +4 more
doaj +2 more sources
Impacts of export tax of cocoa beans on Indonesian economy. [PDF]
Coffee and Cocoa Research Journal, 2016 In recent years, there is a significant decline of cocoa beans in terms of exports value and share after 2010. Several studies claimed that this downward trend was caused by the introduction of an export tax on cocoa ...
Yuventus Effendi
doaj +3 more sources